Wednesday, May 27, 2009

One of my dear friends gave me on of the most amazing gifts, a Taste Book. It is the neatest thing. She compiled all her favorite recipes in a cookbook, how neat is that? I like to cook from it a lot. Last night I decided to try the Noodle Salad with Spicy Peanut Sauce. I have had it before when she has made it and I really enjoy it. Her recipe calls for lots of microwaving (which I am terrible about and my microwave is less than stellar), so I adapted it for the stovetop so that all components would be warm and not messed up in my microwave. Just as tasty!

Hers:Place onion and one tablespoon of broth in a 1 cup measure; cover with vented plastic wrap. Microwave on high for 2 minutes. Stir in remaining broth and remaining ingredients. May be made two days in advance, covered in the refrigerator. Bring to room temperature to serve.

Mine:Bring broth to a boil in a small saucepan. Reduce to a simmer. Stir in remaining ingredients.

Hers:Season chicken with salt and pepper, place in a glass pie plate and cover with vented plastic wrap. Microwave on medium high (70%) 6 minutes or until juices run clear. Cool and slice diagonally into thin strips. Cook pasta according to package directions, drain and toss with peanut oil. Set aside and keep warm. Place carrot in a 2 cup glass measure; cover with vented plastic wrap and microwave on high for 1 minute. Add snow peas, stir and recoverl microwave on high for one minute. Toss pasta with veggies, chicken and sauce. Sprinkle with peanuts.

Mine:In a large skillet or wok, heat oil at medium high heat. Add the chicken (I also added onion and garlic) and stir fry for 1 to 2 minutes. Add the carrots, stir frying for 2 minutes more. Add the snow peas and red pepper, stir frying for 3 minutes more. Add drained pasta cooked according to package directions. Pour sauce over top, tossing to coat. Serve with sprinkled peanuts.